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Gluten Free Chicken Pot Pie SCD

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Eating healthy is very important to me and my family so I like to make meals that the whole family can enjoy without having to make separate meals to accommodate my diet.   I follow a very restricted diet called the Specific Carbohydrate Diet which you can find out more about by clicking here.

I like to eat foods that taste great and don’t make me feel like I am missing out what everyone else is eating so I created a Gluten Free Chicken Pot Pie for SCD, that everyone will love, not just those of us on the Specific Carbohydrate Diet.
SCD Gluten Free Pot Pies

The best part is that not only is this meal gluten free, sugar free, preservative free, and so easy to make but it tastes better than the kind I grew up eating as a kid.

Ingredients for the crust:

  • 1/2 Cup of Coconut Flour
  • 1/4 Cup of Almond Flour
  • 1 Egg
  • 2 Tablespoons of Melted Butter
  • 2 Tablespoons of Honey

Ingredients for the Pot Pie Filling:

  • 4 Tablespoons of Butter
  • 2 Tablespoons Almond Flour
  • 1/2 Cup of Chicken Broth
  • 1 Large Chicken Breast

You will need 4 Ramekins  to replicate this exact recipe, or you can use a casserole dish to make one large Pot Pie.

Instructions:

Preheat your oven to 400 degrees

SCD Chicken Pot Pies

To make the crust you will need mix coconut flour, almond flour, egg,butter, and honey in a bowl until well combined. Set aside.

To make the gravy melt 4 tablespoons of butter in a sauce pan on high, add 2 tablespoons of almond flour. Slowly add 1/2 cup of chicken broth, let cool.

SCD Pot Pies

Cut the chicken breast into small cubes and add to gravy in pot. Cook on high for about five minutes or until the chicken has turned white.

Add the frozen peas and carrots to ramekins. Pour gravy and chicken mixture on top, add any seasoning you would like at this point. I like a little salt and pepper but not too much because the sweetness of the crust is a great flavor that you don’t want to miss out on, so don’t over do it!

Chicken Pot Pies SCD

Separate the dough into four different sections. Roll each section into a ball, remove one. Pressing onto a slick or greased surface flatten the dough into a circle shape. Add to the top of the ramekin trying to cover as much of the top as possible and repeat with each section.

Don’t worry if it doesn’t look perfect, it will taste great!

SCD Pot Pies Chicken

Bake in the oven for about 30-40 minutes. If your crust starts to burn, add a layer of aluminum foil to the top until done.

SCD Pot Pies Gluten Free

I hope you enjoy these Gluten Free Chicken Pot Pies with your family, please let me know what you think in the comments below.

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Kerry

Wednesday 8th of January 2020

I really appreciate this recipe post. We started my son on the SCD diet and this was yummy, Thank you!

Melissa

Wednesday 8th of January 2020

That's awesome. Thank you so much for commenting, I am so happy that you liked the recipe. I hope you have lots of success with the diet and your son's healing.

Nicole

Sunday 6th of January 2019

Is there a rough estimate of nutritional facts? Thanks!

Melissa

Monday 7th of January 2019

Hi Nicole, thanks for stopping by and checking out my recipes. I do not have the nutritional facts to any of the recipes on the site but my suggestion would be to get an app on your phone to type the different foods into when cooking, they make life so much easier. This way you can personalize the nutritional facts to any add-ins you may include in your recipe as well. I hope this helps.

Caitlin

Tuesday 21st of August 2018

This looks amazing! Do you think I could make one big one in a baking pan? Trying to think of how else I could make this without the little pie cups. Thanks!

Melissa

Tuesday 21st of August 2018

Hi Caitlin, thanks for stopping by. I have made this all in one pan and it came out great. I hope you enjoy it!

Zara

Monday 26th of February 2018

Have you ever tried freezing these? They’re a favorite of my SCD son! Thanks!

Angela

Thursday 21st of December 2017

What are the amounts of carrots and peas? Just a frozen bag?

Melissa

Thursday 21st of December 2017

I usually just spoon in a couple of teaspoons of each, it really depends on the size of your ramekins and your own taste. There is no perfect amount, you could even try making this with other veggies, I love it with cauliflower!